Fall\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Waxing Autumn Moon<\/p>\n
We had our final straight from the garden meal last night.\u00a0 Roasted potatoes, onions, fennel, carrots and a lone beet.\u00a0 Raspberries for dessert.\u00a0 Marinated chicken for protein, not from here.<\/p>\n
Today I cut up the leeks, cooked some chicken breasts, carrots, celery, peas and corn (none of these ours), and cooked the leeks in salt water for five minutes.\u00a0 After shredding the chicken, a roux thickened the broth with the vegetables.\u00a0 The shredded chicken went in the pie crust, then the leeks (our own), and after that the thickened broth and vegetables.<\/p>\n
A rolled out pie crust for a top to the pies and they went in the oven.\u00a0 4 chicken\/leek pot pies, frozen now, treats we can have when we get back from South America along with raspberry pie.<\/p>\n
Had an aha about our garden while cutting up the leeks.\u00a0 We’re not feeding ourselves in any significant way with our garden, though we do eat several meals a year with our own produce and fruit.\u00a0 What we can grow, and the leeks, garlic, heirloom tomatoes and heirloom potatoes are good examples, are specialty vegetables that, even if we wanted them, probably wouldn’t be available and would certainly not be available fresh from the garden.<\/p>\n
We preserve tomatoes, store potatoes and onions, garlic and honey.\u00a0 Kate makes currant jam and wild grape jelly.\u00a0 We have raspberry pies frozen and now the chicken\/leek pot pies.\u00a0 We also freeze chard and spinach.\u00a0 Our garden supplements our diet in ways that would not be possible without it.<\/p>\n
It also gives us a joint project, a place we can work together, while keeping us in touch with the Great Wheel and the ways of the vegetative world.\u00a0 We get a lot from our garden.<\/p>\n","protected":false},"excerpt":{"rendered":"
Fall\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Waxing Autumn Moon We had our final straight from the garden meal last night.\u00a0 Roasted potatoes, onions, fennel, carrots and a lone beet.\u00a0 Raspberries for dessert.\u00a0 Marinated chicken for protein, not from here. Today I cut up the leeks, cooked some chicken breasts, carrots, celery, peas and corn (none of these ours), and cooked … Continue reading Making Pot Pies<\/span>